毛霉Mucor sp.发酵产蛋白酶工艺条件的优化  

Optimization of fermentation process for the production of protease from Mucor sp.

作　　者：潘进权[1] 

机构地区：[1]湛江师范学院生命科学与技术学院,湛江524048

出　　处：《食品科技》2011年第11期26-30,共5页Food Science and Technology

基　　金：广东省自然科学基金项目(9452404801001943);湛江师范学院基金项目(ZL0912)

摘　　要：从豆类发酵食品中分离筛选得到一株高产蛋白酶的毛霉菌株Mucor sp.,采用响应面设计的方法对影响其固体发酵产酶的若干因素进行了分析,确定了合适的发酵培养基及工艺条件:每只250 mL三角瓶装麸皮10 g,蛋白胨3%,K2HPO4 3.66%,CaCO3 2.49%,Tween 80 3%,麸皮:水=1:0.83,pH7.5,25℃发酵72 h。在优化的工艺条件下,该毛霉菌株蛋白酶的发酵单位可以达到4500 u/g,比优化前提高了约1.7倍,此结果远高于同类菌种的发酵产酶单位,具有一定的工业应用开发潜力。One Mucor sp. of high-yield protease was isolated from fermented foods of soybean, and its protease production process was optimized using response surface methodology. After optimization, the optimum fermentation medium and conditions were obtained： 10 g wheat bran in a 250 mL shake flask, peptone （g/g wheat bran） 3%, K2HPO4 3.66%, CaCO3 2.49%, Tween 80 3%, wheat bran： water=l：0.83, pH7.5, temperature 25 ℃, fermentation time 72 h. After optimization, the protease yield of Mucor sp. could reach 4500 u/g IDS （initial dry substrate）, 1.7 times higher than that under the initial conditions, and higher than any other Mucors reported. This result indicated the isolated Mucor sp. will have a good application in the exploitation of protease.

关 键 词：毛霉 蛋白酶 发酵工艺 优化 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]